Peach Tapioca Pudding
This is my way of combining two things I love, tapioca and peach pie filling, in a dessert whose elements can be prepared in advance and assembled at the last minute. It’s a layered like a parfait, without the usual whipped cream.
Almond flavoring ties the elements together. If almonds are your thing, feel free to use them as a garnish, or layer them along with fruit. Add layers of granola to turn this into a lovely brunch dish.
The tapioca needs to soak overnight. Both the pudding and the peach filling can be prepared and refrigerated up to 2 days in advance.
Ingredients
For the tapioca
- 1/2 cup small-pearl tapioca
- 3 cups low-fat milk
- Pinch salt
- 1/2 cup sugar
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
For the filling
- 1 1/2 pounds peaches, peeled, pitted and cut into 1/2-inch chunks
- 1/4 cup sugar, or more to taste
- 1/4 cup plus 2 tablespoons water
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Sliced almonds, for garnish (optional)
Directions
Step 1
For the tapioca: Place the tapioca pearls in a container large enough to accommodate the soaking water as well; add enough to cover by about 3 inches. Refrigerate and soak overnight.
Step 2
Drain the tapioca, discarding the water.
Step 3
Whisk the tapioca together with the milk, salt, sugar and egg in a large saucepan. Place the pot over medium heat and cook for about 15 minutes, whisking constantly, to form a thickened pudding. Remove the pan from the heat and let it sit for 15 minutes. Stir in the vanilla and almond extracts. Transfer to a large bowl; cover and refrigerate for about 2 hours, until fully set and chilled.
Step 4
For the filling: Combine the peaches, sugar and 1/4 cup of the water in a large saucepan over medium heat. Cook for 8 to 10 minutes, stirring, until the fruit has softened to your liking.
Step 5
Mix together the remaining 2 tablespoons of water and the cornstarch, stirring until the cornstarch has dissolved. Add to the fruit and cook for 2 to 3 minutes or until the mixture thickens. Remove from the heat and stir in the vanilla and almond extracts. Taste, and add sugar as needed. Refrigerate until well chilled.
Step 6
To serve, line up small dessert coupes, bowls or sundae dishes. Distribute half of the tapioca pudding evenly among the bowls or dishes, then use about half of the peach filling to create a second layer in each of the portions. Use the remaining tapioca to create a third layer in each serving, then top each with equal amounts of the remaining peach filling.
Step 7
If desired, garnish with sliced almonds. Serve right away.
